Wintertime Is Chickweed Time: Freezing Cooked Chickweed

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Wintertime Is Chickweed Time

By dave
January 12, 2015

Whenever I give a talk to a garden club or group of master gardeners, I always make sure to spend a few minutes talking about one of my favorite plants, chickweed. Every person needs to know about this useful (and deliciously edible) plant.

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Jan 17, 2015 10:19 AM CST
I take my rolling garden cart to sit on in my front yard every winter and pick gallons of chickweed; just the top 3-4 inches where the stem is still rather tender. I carry a plastic grocery bag and fill it several times then rinse the weed and saute it in olive oil with a bit of salt. After it's cooled I freeze small portions of it by wrapping them in plastic wrap then laying them on a sheet pan to freeze and put all the frozen packs in a freezer zipbag. I have chickweed throughout the summer. It is very similar to spinach when cooked. I also like to cut it up with scissors and add to scrambled eggs.


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